Whole30 Spicy Beef Noodle Soup

Warm up with a hearty bowl of Whole30 Spicy Beef Noodle Soup, a deliciously nutritious twist on a classic comfort food. This recipe features tender grass-fed ground beef, vibrant zucchini noodles, and a flavorful broth made with Whole30-compliant beef bone broth, coconut aminos, and fragrant toasted sesame oil. Aromatic garlic, fresh ginger, and a kick of red chili flakes give the soup its signature spice, while carrots, cabbage, and green onions add a satisfying crunch. Ready in just 40 minutes, this wholesome, gluten-free, and dairy-free soup is packed with protein and veggies, making it the perfect meal for anyone following a Whole30 or paleo lifestyle. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish that will leave your taste buds craving more. Perfect for weeknight dinners or meal prep, this recipe combines bold flavors and clean ingredients for a soup that's as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound ground beef (grass-fed if available)
• 3 medium zucchini (to make zucchini noodles)
• 4 cups beef bone broth (Whole30-compliant)
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil (toasted, Whole30-compliant)
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon red chili flakes
• 4 stalks green onions, sliced (white and green parts separated)
• 2 medium carrots, julienned or thinly sliced
• 2 cups shredded cabbage (green or Napa)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

Prepare the zucchini noodles using a spiralizer or vegetable peeler. Set aside.

Step 2

Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spoon. Once cooked, remove the beef from the pot and set it aside. Drain any excess grease if necessary.

Step 3

In the same pot, add the sesame oil, garlic, ginger, and red chili flakes. Sauté for 1-2 minutes until fragrant.

Step 4

Add the white parts of the green onions, julienned carrots, and shredded cabbage to the pot. Cook for 3-4 minutes, stirring often, until the vegetables begin to soften.

Step 5

Pour in the beef bone broth and coconut aminos. Stir to combine and bring the soup to a gentle boil.

Step 6

Reduce the heat to a simmer and return the cooked ground beef to the pot. Season with salt and black pepper. Let the soup cook for 10-12 minutes to allow the flavors to meld.

Step 7

Add the zucchini noodles to the pot during the last 2-3 minutes of cooking. They should soften but remain slightly crisp.

Step 8

Taste the soup and adjust seasonings if needed.

Step 9

Ladle the soup into bowls and garnish with chopped cilantro and the green parts of the sliced green onions. Serve with lime wedges on the side for an optional tangy kick.

Nutrition Facts

Serving size	(2638.7g)

Amount per serving	% Daily Value*
Calories	1535.4

Total Fat 92.1g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat g
Cholesterol 301.1mg	0%
Sodium 2547.1mg	0%
Total Carbohydrate 76.3g	0%
Dietary Fiber 18.0g	0%
Total Sugars 30.3g
Protein 126.2g	0%

Vitamin D 0IU	0%
Calcium 434.4mg	0%
Iron 17.8mg	0%
Potassium 4728.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 30.8%

Carbs: 18.6%